I’m hoping everyone is being smart about Thanksgiving plans this week, you know, making sure we’re all still here to do it properly next year. It’s been on my mind a lot. I thought, what could we all do with the extra time off if we aren’t either traveling or getting ready for guests?
(Obviously I know not everyone gets Thanksgiving off - my family has eaten our meal on the Friday for over 30 years due to work schedules. Something to keep in mind, this year more so than others: what a luxury it is to be with family, even if you have mixed feelings about it).
The thing I came up with was to sort out all the rarely-used platters and serving dishes and kitchen gizmos that are only used on special occasions.
There are three things to do in the kitchen when it comes to this stuff.
One is to ask if you even want it, much less use it at all.
The second is to get rid of, fix, or reunite the pieces of anything that has issues.
Third is to rearrange everything based on whether you wish you used it more often or whether it’s driving you nuts and getting in the way all the time.
There is literally never a good time to do this kind of chore. If it were easy and obvious, it would have happened already. I’ve been asking myself this question about my book collection:
If I’m not going through it in 2020, of all years, when will I ever??
Clutter can be a minor tragedy. We tend to gather objects that represent a wish, something we would ideally like to be doing or to have as part of our lifestyle. The accumulated stuff then fills up the *space* we would need to actually do that thing.
Examples: The garage so full of tools and supplies that it can’t be used as a workspace. The sewing room so full of fabric that nothing can be made. The shed (and yard) so full of stuff that no gardening is being done.
And, of course, the kitchen so full of stuff that nobody can cook.
My available counter space is typically about 2’x3.’ That because we have lived in tiny apartments for the past five years. There’s nowhere to put anything like a kitchen island or a butcher block or a rolling cart or a baker’s rack. The space we have is the space we have, and that’s why I keep our pantry staples in the fridge.
What do I keep on my counter?
Other people keep astonishing amounts of stuff on their counters and dining tables. This is what I usually see:
A cookie jar
A stand mixer
Both a toaster and a toaster oven
A crock of utensils
Soda cans or bottles
Cooking oil, spice jars, etc.
A coffee maker, sometimes two
Dirty dishes, of course
Random junk that wandered in from elsewhere
Four of those items I don’t even own, but the rest can indeed be found in my tiny little kitchen that has only two dinky drawers.
This is because my husband and I take turns cooking, and the focus for us has always been having enough space to actually make the food.
We’re maniacs. We make our own jam. We have a couple dozen canning jars in our kitchen. The canning equipment stays on a high shelf in the linen closet, because it only gets used a few days a year. This is an important principle: Store things based on how often you use them, not necessarily “where they fit.”
What goes where?
We have a cabinet above the fridge. It always fascinates me what people keep up there, because that space is so challenging to reach. That is where I keep all our baking equipment, including various sizes of muffin tins, loaf pans, a Bundt cake pan, springform cake pans, pie pans, and even a cupcake caddy. Most people keep their baking stuff in a low cabinet, where it’s easy to reach, but how often are most people baking fancy desserts on the average weeknight?
I keep my serving dishes in the same cabinet where we keep the plates, bowls, and glasses. All our plastic storage containers and their lids are there, too, basically because we only have two cabinets. Same stuff as everyone else, just less of it.
In most kitchens, there are plenty of cabinets, but they are chock-full of coffee mugs and plastic cups and plastic travel coffee cups. This has always mystified me. Cupboards go to things that are almost never used, so stuff that does get used has to sit on the countertop instead.
What if I told you there was triple the amount of stuff in your kitchen than it was designed to hold?
Not everyone has the problem with the unintentional multiplication of plastics. For some, it’s more of a shopping hobby that got out of hand. That shopping hobby might be their own, or it might be someone else’s, someone who uses gift-giving as a sort of pressure valve for their own habit. For some reason, this category of person often fixates on holiday decorations and special occasions. Anything holiday-related becomes instantly full of special spiritual qualities that mean it must be kept forever.
This is why Thanksgiving is such a good time to reevaluate all the fancy cooking gear. Can it all realistically be used at one meal?
Another thing to reevaluate at the time of cooking fancy foods is the recipe collection. I’m willing to bet that the majority of home cookbooks have never been used at all, and almost all the rest are kept for one or two specific recipes. Scan the ones you use and get your counter space back.
Not sure who needs to hear this, but: You don’t have to keep any of it. Not everyone cooks at all. I read about a woman who used her kitchen cabinets to store her books; she didn’t even own any pots or pans because she never cooked at home. It’s not against the law. You can do that.
The emphasis on any holiday should be on enjoying yourself and doing the things you like to do to relax. If one of those things is cooking, then is your kitchen serving you? Or is it really a kitchen-shaped storage unit?
Whatever else you do this week, keep the focus on what works for your household and take a moment to reconsider what doesn’t.
Stay safe, be well, and start planning now for Thanksgiving 2021!
I've been working with chronic disorganization, squalor, and hoarding for over 20 years. I'm also a marathon runner who was diagnosed with fibromyalgia and thyroid disease 17 years ago.
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